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Wu H, Bak KH, Goran GV, Tatiyaborworntham N. Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances. Crit Rev Food Sci Nutr 2022; 64:4921-4939. [PMID: 36448306 DOI: 10.1080/10408398.2022.2146654] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
Lipid oxidation is a major cause of quality deterioration that decreases the shelf-life of muscle-based foods (red meat, poultry, and fish), in which heme proteins, particularly hemoglobin and myoglobin, are the primary pro-oxidants. Due to increasing consumer concerns over synthetic chemicals, extensive research has been carried out on natural antioxidants, especially plant polyphenols. The conventional opinion suggests that polyphenols inhibit lipid oxidation of muscle foods primarily owing to their strong hydrogen-donating and transition metal-chelating activities. Recent developments in analytical techniques (e.g., protein crystallography, nuclear magnetic resonance spectroscopy, fluorescence anisotropy, and molecular docking simulation) allow deeper understanding of the molecular interaction of polyphenols with heme proteins, phospholipid membrane, reactive oxygen species, and reactive carbonyl species; hence, novel hypotheses regarding their antioxidant mechanisms have been formulated. In this review, we summarize five direct and three indirect pathways by which polyphenols inhibit heme protein-mediated lipid oxidation in muscle foods. We also discuss the relation between chemical structures and functions of polyphenols as antioxidants.
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Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, Sweden
| | - Kathrine H Bak
- Department of Food Technology and Vetefrinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Vienna, Austria
| | - Gheorghe V Goran
- Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, University of Agricultural, Bucharest, Romania
| | - Nantawat Tatiyaborworntham
- Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani, Thailand
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2
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Pozo-Martínez J, Vázquez-Rodríguez S, Olea-Azar C, Moncada-Basualto M. Evaluation of ORAC methodologies in determination of antioxidant capacity of binary combinations of quercetin and 3-(3,4,5-trihydroxybenzoyl) coumarin derivatives. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.104298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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3
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Shao F, Ma X, Wei P, Cao J, He Y, Feng A, Dong X, Zhou D, Li C. The effects of polyphenols on fresh quality and the mechanism of partial freezing of tilapia fillets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6014-6023. [PMID: 35460082 DOI: 10.1002/jsfa.11954] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 04/16/2022] [Accepted: 04/26/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Fish is one of the most popular foods for consumers because of its abundant nutrition, tenderness and delicious taste. With increasing demand for tilapia fillets, practical preservation is widely used to maintain quality and safety during long-distance transportation and storage. Thus the effects of polyphenols (2 g L-1 ) on color, flavor quality and mechanism of tilapia fillets were studied during 49 days of partial freezing (-4 °C). RESULTS Treatment with carnosic acid (CA), procyanidin (PA), quercetin (QE) and resveratrol (RSV) inhibited water migration, myoglobin oxidation and psychrophilic bacteria stability during partial freezing storage. Aeromonas and Acinetobacter were the dominant bacteria of tilapia fillets during -4 °C storage. The relative abundance of aromatic substances (T70/2) in the polyphenol groups (>20%) was richer than in the control (CON) group (17%). Partial least squares discriminant analysis results showed that the different odors of the control and polyphenol groups were completely separated. Moreover, 35 fatty acids were identified by gas chromatographic analysis. On 49 days, the ratios of unsaturated fatty acids in the PA group (58.64%), QE group (57.70%) and RSV group (57.25%) were higher than in the control group (57.19%), and the PA group was the highest. CONCLUSION Polyphenol treatment effectively maintained freshness and improved the quality of tilapia fillets during partial freezing. The polyphenol treatment comprehensively sustained the color and flavor quality of tilapia fillets found in the proposed mechanism. In particular, PA treatment was considered a potential method for preserving the freshness of fillets. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Fanghui Shao
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Xiaoye Ma
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Peiyu Wei
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Jun Cao
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Yanfu He
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Aiguo Feng
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Xiuping Dong
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Dayong Zhou
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Chuan Li
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
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Kassa T, Whalin JG, Richards MP, Alayash AI. Caffeic acid: an antioxidant with novel antisickling properties. FEBS Open Bio 2021; 11:3293-3303. [PMID: 34510823 PMCID: PMC8634858 DOI: 10.1002/2211-5463.13295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 08/30/2021] [Accepted: 09/09/2021] [Indexed: 11/15/2022] Open
Abstract
It is well documented that caffeic acid (3,4‐dihydroxycinnamic acid) (CA) interacts with and inhibits the oxidative reactions of myoglobin (Mb) and hemoglobin (Hb), and this interaction underlies its antioxidative action in meat. Sickle cell hemoglobin (HbS) is known for its tendency to oxidize more readily than normal HbA in the presence of hydrogen peroxide (H2O2), which leads to a more persistent and highly oxidizing ferryl Hb (HbFe4+). We have investigated the effects of CA on HbS oxidation intermediates, specifically on the ferric/ferryl forms. At a low concentration of H2O2 (0.5‐fold over heme), we observed a fivefold reduction in the amount of HbFe4+ accumulated in a mixture of ferric and H2O2 solution. Higher levels of H2O2 (onefold and twofold over heme) led to a lesser threefold and twofold reduction in the content of HbFe4+, respectively, possibly due to the saturation of the binding sites on the Hb molecule. The most intriguing finding was that when 5‐molar excess CA over heme was used, and a considerable increase in the delay time of HbS polymerization to approximately 200 s was observed. This delay in polymerization of HbS is theoretically sufficient to avoid microcapillary blockage and prevent vasoconstrictions in vivo. Mass spectrometry analysis indicated that CA was more extensively covalently bonded to βCys93 than to βCys112 and αCys104. The dual antioxidant and antisickling properties of CA may be explored further to maximize its therapeutic potential in SCD.
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Affiliation(s)
- Tigist Kassa
- Laboratory of Biochemistry and Vascular Biology, Center for Biologics Evaluation and Research Food and Drug Administration (FDA), Silver Spring, MD, USA
| | - James G Whalin
- Department of Animal and Dairy Sciences, Meat Science and Animal Biologics Discovery, University of Wisconsin-Madison, WI, USA
| | - Mark P Richards
- Department of Animal and Dairy Sciences, Meat Science and Animal Biologics Discovery, University of Wisconsin-Madison, WI, USA
| | - Abdu I Alayash
- Laboratory of Biochemistry and Vascular Biology, Center for Biologics Evaluation and Research Food and Drug Administration (FDA), Silver Spring, MD, USA
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Barba FJ, Roohinejad S, Ishikawa K, Leong SY, El-Din A Bekhit A, Saraiva JA, Lebovka N. Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.032] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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6
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Zhou YM, Liu XC, Li YQ, Wang P, Han RM, Zhang JP, Skibsted LH. Synergy between plant phenols and carotenoids in stabilizing lipid-bilayer membranes of giant unilamellar vesicles against oxidative destruction. SOFT MATTER 2020; 16:1792-1800. [PMID: 31970380 DOI: 10.1039/c9sm01415b] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
We have investigated the synergism between plant phenols and carotenoids in protecting the phosphatidylcholine (PC) membranes of giant unilamellar vesicles (GUVs) from oxidative destruction, for which chlorophyll-a (Chl-a) was used as a lipophilic photosensitizer. The effect was examined for seven different combinations of β-carotene (β-CAR) and plant phenols. The light-induced change in GUV morphology was monitored via conventional optical microscopy, and quantified by a dimensionless image-entropy parameter, ΔE. The ΔE-t time evolution profiles exhibiting successive lag phase, budding phase and ending phase could be accounted for by a Boltzmann model function. The length of the lag phase (LP in s) for the combination of syringic acid and β-CAR was more than seven fold longer than for β-CAR alone, and those for other different combinations followed the order: salicylic acid < vanillic acid < syringic acid > rutin > caffeic acid > quercetin > catechin, indicating that moderately reducing phenols appeared to be the most efficient membrane co-stabilizers. The same order held for the residual contents of β-CAR in membranes after light-induced oxidative degradation as determined by resonance Raman spectroscopy. The dependence of LP on the reducing power of phenols coincided with the Marcus theory plot for the rate of electron transfer from phenols to the radical cation β-CAR˙+ as a primary oxidative product, suggesting that the plant phenol regeneration of β-CAR plays an important role in stabilizing the GUV membranes, as further supported by the involvement of CAR˙+ and the distinct shortening of its lifetime as shown by transient absorption spectroscopy.
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Affiliation(s)
- Yi-Ming Zhou
- Department of Chemistry, Renmin University of China, Beijing, 100872, China.
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7
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Oxidation of myofibrillar proteins induced by peroxyl radicals: Role of oxidizable amino acids. Food Res Int 2019; 126:108580. [DOI: 10.1016/j.foodres.2019.108580] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Revised: 07/02/2019] [Accepted: 07/24/2019] [Indexed: 02/02/2023]
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8
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Phenolic Composition of Hydrophilic Extract of Manna from Sicilian Fraxinus angustifolia Vahl and its Reducing, Antioxidant and Anti-Inflammatory Activity in Vitro. Antioxidants (Basel) 2019; 8:antiox8100494. [PMID: 31635261 PMCID: PMC6826888 DOI: 10.3390/antiox8100494] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 10/14/2019] [Accepted: 10/15/2019] [Indexed: 12/21/2022] Open
Abstract
Manna, a very singular vegetable product derived from the spontaneous solidification of the sap of some Fraxinus species, has long been known for its mild laxative and emollient properties. In this work, a hydro-alcoholic extract of manna (HME) from Sicilian Fraxinus angustifolia Vahl was investigated using HPLC-DAD to find phenol components and using chemical and biological in vitro assays to determine its reducing, antioxidant and anti-inflammatory capacity. We identified elenolic acid, tyrosol, hydroxytyrosol, catechin, fraxetin, verbascoside, gallic acid, procyanidin-B1, and luteolin 3,7 glucoside, in order of abundance. Measurements of total antioxidant activity by Folin-Ciocalteu reaction and ferric reducing ability (FRAP), as well as of scavenger activity towards ABTS•+, DPPH•, and perferryl-myoglobin radicals, showed that the phytocomplex effectively reduced oxidants with different standard potentials. When compared with vitamin E, HME also behaved as an efficient chain-breaking antioxidant against lipoperoxyl radicals from methyl linoleate. In cellular models for oxidative stress, HME counteracted membrane lipid oxidation of human erythrocytes stimulated by tert-butyl hydroperoxide and prevented the generation of reactive oxygen species, as well as the GSH decay in IL-1β–activated intestinal normal-like cells. Moreover, in this in vitro intestinal bowel disease model, HME reduced the release of the pro-inflammatory cytokines IL-6 and IL-8. These findings may suggest that manna acts as an antioxidant and anti-inflammatory natural product in humans, beyond its well-known effects against constipation.
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9
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Zhou F, Jongberg S, Zhao M, Sun W, Skibsted LH. Antioxidant efficiency and mechanisms of green tea, rosemary or maté extracts in porcine Longissimus dorsi subjected to iron-induced oxidative stress. Food Chem 2019; 298:125030. [PMID: 31260978 DOI: 10.1016/j.foodchem.2019.125030] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Revised: 06/12/2019] [Accepted: 06/16/2019] [Indexed: 12/16/2022]
Abstract
Plant extracts from rosemary (RE), green tea (GTE), and maté (ME) were compared for the protection against iron-induced oxidation in porcine homogenates at total phenolic concentrations from 25 to 250 ppm. Lipid oxidation as indicated by TBARS was in all cases sufficiently suppressed, especially for RE. Hydrophobic RE retarded overall oxidation in the homogenates with an inverted dose-dependent response. Optimum delay of oxygen consumption was found at the lowest concentration applied, similar to protection against thiols and formation of protein radicals as measured by ESR, whereas the high concentration increased oxygen consumption and caused additionally thiol loss possibly due to thiol-quinone interactions, generating protein-phenol complexes. Hydrophilic ME or GTE increased the initial oxygen consumption rate as an indication of prooxidant activities at elevated concentrations. However, they were found to protect myoglobin and protein at those high concentrations with GTE being more efficient, possibly due to better chelation effect.
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Affiliation(s)
- Feibai Zhou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Sisse Jongberg
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Leif H Skibsted
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark.
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10
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Wang Z, He Z, Emara AM, Gan X, Li H. Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat. Food Chem 2019; 288:405-412. [PMID: 30902311 DOI: 10.1016/j.foodchem.2019.02.126] [Citation(s) in RCA: 105] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2018] [Revised: 02/27/2019] [Accepted: 02/27/2019] [Indexed: 12/28/2022]
Abstract
The effects of malondialdehyde (MDA) as a byproduct of lipid oxidation on myoglobin and myofibrillar proteins (MP) oxidations in muscle homogenates containing components native to rabbit muscle were investigated. For myoglobin, MDA could lead to increase in metmyoglobin percentage. For MP, MDA could promote protein carbonylation and loss of tryptophan fluorescence. In addition, MDA could affect reactive oxygen species (ROS)-generating system by promoting the formation of hypervalent myoglobin species and release of non-heme iron. The result of MDA-MP adducts fluorescence intensity indicated that ROS-generating systems may be the main reason for protein carbonylation at the later of incubation treatment. SDS-PAGE analysis revealed that the ability of ROS-generating systems to facilitate protein oxidation was enhanced with MDA, which was responsible for the formation of protein cross-linking throughout incubation treatment. Taken together, the ability of MDA on promoting the oxidation of MP in rabbit muscle homogenates may be relied on both adduct reactions and the influence on ROS-generating system.
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Affiliation(s)
- Zhaoming Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhifei He
- College of Food Science, Southwest University, Chongqing 400715, China
| | - A M Emara
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiao Gan
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjun Li
- College of Food Science, Southwest University, Chongqing 400715, China.
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11
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Wang Z, He Z, Gan X, Li H. Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage. Meat Sci 2018; 146:131-139. [DOI: 10.1016/j.meatsci.2018.08.006] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 08/04/2018] [Accepted: 08/07/2018] [Indexed: 10/28/2022]
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12
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Tatiyaborworntham N, Richards MP. Mechanisms involved in hemoglobin-mediated oxidation of lipids in washed fish muscle and inhibitory effects of phospholipase A2. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2816-2823. [PMID: 29134657 DOI: 10.1002/jsfa.8779] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2017] [Revised: 10/14/2017] [Accepted: 11/08/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Hemoglobin (Hb) is a lipid oxidation promoter in fish muscle. Phospholipase A2 (PLA2; EC 3.1.1.4) is linked to an increased resistance to lipid oxidation of frozen-thawed cod fillets via an unknown mechanism. The present study aimed to investigate the mechanism of Hb-mediated lipid oxidation with a focus on ferryl Hb and methemoglobin (metHb), the pro-oxidative Hb species, and to examine how porcine pancreatic PLA2 inhibits Hb-mediated lipid oxidation in washed cod muscle (WCM). Lipid hydroperoxides (LOOHs) and thiobarbituric acid reactive substances (TBARS) were measured as primary and secondary lipid oxidation products, respectively. The formation of metHb and ferryl Hb was also monitored. RESULTS Ferryl Hb and metHb formed during the Hb-mediated lipid oxidation. PLA2 inhibited the formation of LOOHs and TBARS and suppressed the formation of metHb and ferryl Hb. WCM was pre-oxidized by hemin to increase the amount of LOOHs. PLA2 promoted the depletion of LOOHs in the pre-oxidized WCM with limited TBARS formation at the expense of the heme moiety of Hb. CONCLUSION The results of the present study suggest that ferryl Hb may play a role in Hb-mediated lipid oxidation and that PLA2 from pig pancreas may work together with Hb as a novel antioxidant with an ability to remove pre-formed LOOHs from a lipid substrate. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Nantawat Tatiyaborworntham
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, USA
| | - Mark P Richards
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, USA
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13
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Lahmar A, Morcuende D, Andrade MJ, Chekir-Ghedira L, Estévez M. Prolonging shelf life of lamb cutlets packed under high-oxygen modified atmosphere by spraying essential oils from North-African plants. Meat Sci 2018; 139:56-64. [DOI: 10.1016/j.meatsci.2018.01.015] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2017] [Revised: 11/02/2017] [Accepted: 01/17/2018] [Indexed: 02/06/2023]
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14
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Jongberg S, Tørngren MA, Skibsted LH. Dose-Dependent Effects of Green Tea or Maté Extracts on Lipid and Protein Oxidation in Brine-Injected Retail-Packed Pork Chops. MEDICINES (BASEL, SWITZERLAND) 2018; 5:medicines5010011. [PMID: 29361744 PMCID: PMC5874576 DOI: 10.3390/medicines5010011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/11/2017] [Revised: 12/28/2017] [Accepted: 01/16/2018] [Indexed: 06/07/2023]
Abstract
Background: Phenolic plant extracts are added as antioxidants in meat to prevent lipid oxidation, but depending on the concentration applied, may affect proteins either through covalent interactions or by serving as a prooxidant. Methods: Brine-injected pork chops prepared with green tea extract (25-160 ppm gallic acid equivalents (GAE)), or maté extract (25-160 ppm GAE) and stored (5 °C, 7 days) in high-oxygen atmosphere packaging (MAP: 80% O2 and 20% CO2) were analyzed for color changes, lipid oxidation by thiobarbituric acid reactive substances (TBARS), and protein oxidation evaluated by thiol loss and protein radical formation by electron spin resonance (ESR) spectroscopy, and compared to a control without antioxidant. Results: Extract of maté and green tea showed significant and comparable antioxidative effects against formation of TBARS in brine-injected pork chops for all concentrations applied compared to the control. Protein radical formation decreased significantly by addition of 25 ppm maté extract, but increased significantly by addition of 80-160 ppm green tea extract, when monitored as formation of protein radicals. Meanwhile, protein thiol groups disappeared when applying the extracts by reactions assigned to addition reactions of oxidized phenols from the extracts to protein thiols. Conclusion: Maté is accordingly a good source of antioxidants for protection of both lipids and proteins in brine-injected pork chops chill-stored in high-oxygen atmosphere, though the dose must be carefully selected.
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Affiliation(s)
- Sisse Jongberg
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark.
| | - Mari Ann Tørngren
- Danish Meat Research Institute, Danish Technological Institute, Gregersensvej 9, DK-2630 Taastrup, Denmark.
| | - Leif H Skibsted
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark.
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Attanzio A, Tesoriere L, Allegra M, Livrea MA. Monofloral honeys by Sicilian black honeybee ( Apis mellifera ssp. sicula) have high reducing power and antioxidant capacity. Heliyon 2016; 2:e00193. [PMID: 27882358 PMCID: PMC5113258 DOI: 10.1016/j.heliyon.2016.e00193] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2016] [Revised: 10/20/2016] [Accepted: 11/03/2016] [Indexed: 12/24/2022] Open
Abstract
Thirty samples from thirteen Sicilian monofloral honeys by the local black honeybee, and two honeydew honeys, were studied to assess phenol content, reducing power and antioxidant capacity as well as correlations among these parameters. Honeys from Apiaceae showed the highest phenol amount and capacity to reduce ferric ion and stable chemical radicals, whereas honeys from Leguminosae the lowest. All honeys were active against myoglobin-derived radicals usually formed in red meat after storage and/or heating and significant correlation (p = 0.023) was found between flavonoid content and deactivation rate of this radical. Dill > almond > tangerine > thistle > sulla honeys inhibited formation of lipoperoxides in either iron/ascorbate or azoinitiator -induced membrane lipid oxidation, whereas eucalyptus honey was mostly effective in the metal-dependent model. Honeys by black honeybee possess remarkable reducing power and antioxidant potential against radicals of interest in dietary foodstuffs.
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Affiliation(s)
- Alessandro Attanzio
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), Università di Palermo, Via Archirafi, 28, 90123 Palermo, Italy
| | - Luisa Tesoriere
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), Università di Palermo, Via Archirafi, 28, 90123 Palermo, Italy
| | - Mario Allegra
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), Università di Palermo, Via Archirafi, 28, 90123 Palermo, Italy
| | - Maria A Livrea
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), Università di Palermo, Via Archirafi, 28, 90123 Palermo, Italy
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16
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Use of the Oxygen Radical Absorbance Capacity (ORAC) Assay to Predict the Capacity of Mango (Mangifera indica L.) By-Products to Inhibit Meat Protein Oxidation. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0584-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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17
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Jongberg S, Lund MN, Pattison DI, Skibsted LH, Davies MJ. Competitive kinetics as a tool to determine rate constants for reduction of ferrylmyoglobin by food components. Food Chem 2015; 199:36-41. [PMID: 26775941 DOI: 10.1016/j.foodchem.2015.11.120] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2015] [Revised: 11/08/2015] [Accepted: 11/26/2015] [Indexed: 01/12/2023]
Abstract
Competitive kinetics were applied as a tool to determine apparent rate constants for the reduction of hypervalent haem pigment ferrylmyoglobin (MbFe(IV)O) by proteins and phenols in aqueous solution of pH 7.4 and I=1.0 at 25°C. Reduction of MbFe(IV)O by a myofibrillar protein isolate (MPI) from pork resulted in kMPI=2.2 ± 0.1 × 10(4)M(-1)s(-1). Blocking of the protein thiol groups on the MPI by N-ethylmaleimide (NEM) markedly reduced this rate constant to kMPI-NEM=1.3 ± 0.4 × 10(3)M(-1)s(-1) consistent with a key role for the Cys residues on MPI as targets for haem protein-mediated oxidation. This approach allows determination of apparent rate constants for the oxidation of proteins by haem proteins of relevance to food oxidation and should be applicable to other systems. A similar approach has provided approximate apparent rate constants for the reduction of MbFe(IV)O by catechin and green tea extracts, though possible confounding reactions need to be considered. These kinetic data suggest that small molar excesses of some plant extracts relative to the MPI thiol concentration should afford significant protection against MbFe(IV)O-mediated oxidation.
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Affiliation(s)
- Sisse Jongberg
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark.
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark; Department of Biomedical Sciences, Building 4.5, Panum Institute, University of Copenhagen, Blegdamsvej 3, Copenhagen 2200, Denmark.
| | - David I Pattison
- Heart Research Institute, 7 Eliza Street, Newtown, NSW 2042, Australia; Faculty of Medicine, University of Sydney, Sydney, NSW 2006, Australia.
| | - Leif H Skibsted
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark.
| | - Michael J Davies
- Department of Biomedical Sciences, Building 4.5, Panum Institute, University of Copenhagen, Blegdamsvej 3, Copenhagen 2200, Denmark; Heart Research Institute, 7 Eliza Street, Newtown, NSW 2042, Australia; Faculty of Medicine, University of Sydney, Sydney, NSW 2006, Australia.
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18
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Jongberg S, Utrera M, Morcuende D, Lund MN, Skibsted LH, Estévez M. Influence of the Oxidation States of 4-Methylcatechol and Catechin on the Oxidative Stability of β-Lactoglobulin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8501-8509. [PMID: 26348706 DOI: 10.1021/acs.jafc.5b02551] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Chemical interactions between proteins and phenols affect the overall oxidative stability of a given biological system. To investigate the effect of protein-phenol adduct formation on the oxidative stability of β-lactoglobulin (β-LG), the protein was left to react with an equimolar concentration of 4-methylcatechol (4MC), catechin (Cat), or their respective quinone forms, 4-methylbenzoquinone (4MBQ) and catechin-quinone (CatQ), and subsequently subjected to metal-catalyzed oxidation by Fe(II)/H2O2 for 20 days at 37 °C. The reaction with 4MBQ resulted in 60% thiol loss and 22% loss of amino groups, whereas the addition of 4MC resulted in 12% thiol loss. The reaction with Cat or CatQ resulted in no apparent modification of β-LG. The oxidative stability of β-LG after reaction with each of 4MC, 4MBQ, Cat, or CatQ was impaired. Especially 4MC and 4MBQ were found to be pro-oxidative toward α-aminoadipic semialdehyde and γ-glutamic semialdehyde formation as well as the generation of fluorescent Schiff base products. The changes observed were ascribed to the redirection of oxidation as a result of the blocking of thiol groups but also to the oxidative deamination pathway, accelerating the production of semialdehydes and subsequently Schiff base structures.
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Affiliation(s)
- Sisse Jongberg
- Department of Food Science, Faculty of Science, University of Copenhagen , Rolighedsvej 30, 1958 Frederiksberg, Denmark
| | - Mariana Utrera
- IPROCAR Research Institute, TECAL Research Group, University of Extremadura , 10003 Cáceres, Spain
| | - David Morcuende
- IPROCAR Research Institute, TECAL Research Group, University of Extremadura , 10003 Cáceres, Spain
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen , Rolighedsvej 30, 1958 Frederiksberg, Denmark
| | - Leif H Skibsted
- Department of Food Science, Faculty of Science, University of Copenhagen , Rolighedsvej 30, 1958 Frederiksberg, Denmark
| | - Mario Estévez
- IPROCAR Research Institute, TECAL Research Group, University of Extremadura , 10003 Cáceres, Spain
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19
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Jiang J, Xiong YL. Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage. Meat Sci 2015; 109:56-65. [PMID: 26008711 DOI: 10.1016/j.meatsci.2015.05.011] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2015] [Revised: 05/13/2015] [Accepted: 05/15/2015] [Indexed: 11/24/2022]
Abstract
The potential health risk associated with excessive dietary intake of fat and cholesterol has led to a renewed interest in replacing animal fat with nutritionally-balanced unsaturated oil in processed meats. However, as oils are more fluid and unsaturated than fats, one must overcome the challenge of maintaining both physical and chemical (oxidative) stabilities of prepared emulsions. Apart from physical entrapments, an emulsion droplet to be incorporated into a meat protein gel matrix (batter) should be equipped with an interactive protein membrane rather than a small surfactant, and the classical DLVO stabilization theory becomes less applicable. This review paper describes the steric effects along with chemical roles (radical scavenging and metal ion chelation) of proteins and their structurally modified derivatives as potential interface-building materials for oxidatively stable meat emulsions.
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Affiliation(s)
- Jiang Jiang
- School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States.
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